Food & Occasion

What foods pair well with Austrian sparkling wine? In Lower Austria, first and foremost with what's served at the Heuriger and in the Kellergasse: a Brettljause with cold cuts and vegetables, cold roast, and cheese. The acidity cuts through fat, and the fizz refreshes the palate again.

A Backhendl, golden-brown breaded chicken, is a staple of the country's tavern cuisine. Sparkling wine with crisp acidity and a fine mousse complements the crunchy coating and the wedge of lemon without overwhelming the meat.

In spring, Marchfeld asparagus comes to the table. A dry Extra Brut suits it well, its acidity carrying the delicate bitterness. A Grüner Veltliner sparkling wine, with its spice, also pairs beautifully with green asparagus and herbs.

In the Waldviertel, carp comes from the region's ponds, fried and served with potato salad. The freshness of the sparkling wine lifts the mild fish, and the fizz clears the palate of breading and mayonnaise.

The Kellergassenfeste in the Weinviertel, when the growers open their cellars, make for a fitting occasion. A Große Reserve, meanwhile, belongs more at a festive table, for a wedding or anniversary, where there's time to savor a single glass.

A long-aged sparkling wine like a Große Reserve also pairs well with hard cheese and nuts, since the brioche and nutty notes in the glass meet the cheese and nuts on the plate. A dry sparkling wine with good acidity also stands up well to roast pork with cabbage, a dish that often appears at family celebrations.